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Wednesday, December 12, 2007

These are a melt in your mouth variety - really simple to make and rarely make it to Christmas. The cornstarch is the trick to making shortbread soft and melt in your mouth.

1 cup butter (2 sticks) cut in chunks

1/2 cup icing sugar

1/2 cup cornstarch

1 1/2 cup all purpose flour

1/2 tsp. vanilla

Steel Knife: Process butter with icing sugar until well creamed - about 1 minute. Add cornstarch, flour and vanilla. Process with on/off turns just until dough is well mixed and begins to gather together in a ball around the blade.

Shape rounded teaspoonfuls of dough into small balls. Place on ungreased cookie sheet and flatten in a criss-cross pattern with the floured tines of a fork. Bake at 350 F about 12 - 15 minutes or until edges are slightly browned.

Note: The longer shortbread sits, the more flavourful it becomes so three weeks before Christmas is a good time.

Since we refer to family members, here's a key to clarify who's who

R - Psychgrad's hubby. Is the cook responsible for many of the recipes but usually does not post himself (unless it is to complain about our food obsession or share a dish that he loves -- usually poutine).

E- Practicing her skills as ruler of the world (or her little brother, K).

K - Cool little bro -- biding his time until he's big enough to take down E.

BACFF

The members of BloggerAid-Changing the Face of Famine have published a cookbook where 100% of the proceeds target children and education through the World Food Programme called School Meals. Purchases can be made by clicking the cookbook cover above.